RESTAURANT WEEK HAWAII DINNER MENu
Szechuan Baby Back Rib
Furikake Seared Ahi Hawaiian Chili Pepper Water Oroshi
Cocktail Shrimp Spicy “Piri Piri” Tomato Sauce
Choice of Entrée:
Portuguese Sweet Bread Crusted Ora King Salmon
Saffron Jasmine Pilaf, Castelvetrano Olive & Garbanzo Salad
Tavern Style Fried Chicken
Goat Cheese Polenta, Waialua Asparagus, “1849” Gravy
Makaweli Beef Loco Moco
Hamakua Mushroom Pan Gravy, Sunnyside Egg
Honaunau Cinnamon Dusted Malasadas
Warm Koloa Rum Sauce
$38.00 (not including tax & gratuity)
Eating House 1849 pays homage to Hawaii’s vibrant culinary heritage, a nod to restaurateurs like Peter Fernandez who, the story goes, opened one of the first restaurants in Hawaii, called the Eating House, back in the mid-1800s, using what was available from local farmers, ranchers, foragers and fishermen.
It’s here that award-winning Chef Roy Yamaguchi blends these two worlds: the easy ambiance and simple flavors of a plantation town with the dynamic modernity of haute cuisine.